This dish uses an alfredo-like sauce, but i don't know whether to actually call it "alfredo" because of the chicken and bacon. I created this by cribbing from a bunch of other "alfredo"-type recipes and experimenting with proportions until i found what worked for me.
Pasta used should be something flat or ridged; farfalle, rotini, or shells work well. I wouldn't use macaroni or any of the other pastas with holes; the sauce balance would likely be off. I use whole-grain pasta for this recipe, and it works wonderfully.
Note that it's REALLY IMPORTANT to use GOOD parmesan cheese for this recipe. Do NOT use the cheap stuff, it's gross. Get parmigiano-reggiano or another aged parmesan (24+ months), for reals!